Take sushi matters into your own hands with my simple, quick, quick Avocado Cucumber Brown Rice Roll. I’ve given the details for creamy avocado-cucumber as a basic springboard, but feel free to get out of the box creative with what you add to your roll! Think thinly sliced sweet potato, zucchini, red bell peppers.. I serve my sushi rolls with fresh fruit, steamed edamame, and the spiciest wasabi I can get my hands on.
Avocado Cucumber Brown Rice Sushi [makes 1 serving]
NOTE: you will not be using all of the brown rice you make; after portioning off 1 cup of cooked rice, the remainder can be kept in your refrigerator in an airtight tupperware for 3-5 days (or you can just make a few more rolls!).
1 cup short grain brown rice
1 ¾ filtered water
2 tablespoons rice wine vinegar
1 tablespoon kelp granules (optional)
2 sheets toasted nori
1 Persian cucumber, sliced thin lengthwise
¼ ripe avocado, peel removed, sliced thin lengthwise
1 tablespoon toasted sesame seeds (optional)
1. In a medium pot over medium-high heat, bring brown rice and water to a boil. Reduce heat to low, cover, and allow to simmer for 45 minutes, or until rice has absorbed all of the water. Remove pot from heat (keeping covered), and allow to sit for 10 minutes. Fluff with fork then allow rice to cool to room temperature.
2. Once rice has cooled, gently add rice wine vinegar. Portion out 1 cup (saving the rest for another day!) then add kelp (optional) until well combined.Set aside.
3. Using a bamboo sushi mat, place 1 nori sheet on mat with the rough side facing up. With wet hands, place ½ cup cooked rice onto first 1/3 of nori sheet. Use your fingers to spread the rice gently and evenly over the nori.
4. Spread half of the avocado and half of the cucumber horizontally in a line across the sushi rice. The line should run across the bottom of the nori. This will ensure that it is also centered in the middle of the final sushi roll.
5. Take your mat, and roll upward toward the top of the mat. Push gently forward until a cylinder is formed. Use your fingertips to tuck the nori under to create the roll, but do not roll the sushi mat under as you press. Instead, lift the mat to allow it to move forward as you roll. Once the cylinder is complete, roll it back and forth inside the mat to tighten it and seal it.
6. Remove your roll from the mat, then using a wet serrated knife, slice it into 6-8 even pieces. Sprinkle with ½ tablespoon sesame seeds. Repeat steps 3-6 with second piece of nori and remaining ingredients. Enjoy!
Nutritional Information [per 2 rolls, entire recipe]
300 Calories, 50g Carbohydrates, 7g Fat, 8.2g Protein, 8g Fiber, 2g Sugar